Love what you do and stick to it!

Back inside Tracy’s kitchen, some of the mysteries are revealed. Many people might say Tracy has elevated pastry-making to an art form. The insists it’s simply sheer hard work. “It’s a six day process”, he says, “with lots of resting time in between”. He should know because he trained for seven years with a Swiss pastry chef in Sydney. “there are no secrets. There are no short cuts. You’ve got to just love what you do, and stick to it”. Now, where’s that bag of brioche?